Scandi salmon pie

Scandi salmon pie

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(2 ratings)

Prep: 45 mins Cook: 40 mins - 45 mins plus cooling


Serves 6 - 8
This savoury picnic slice can be assembled ready to cook up to a day before - practical and impressive!

Nutrition and extra info

Nutrition: per serving

  • kcal600
  • fat34g
  • saturates15g
  • carbs47g
  • sugars7g
  • fibre4g
  • protein24g
  • salt1.6g
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  • 500g fresh skinless salmon fillet, cut into 2cm cubes
  • 1 tsp each peppercorns
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp golden caster sugar
  • 1 tsp salt
  • 3 tbsp chopped dill
  • 140g wheatberries (raw, not pre-cooked – see tip) or spelt or pearl barley
  • 1 small red onion, finely chopped
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g baby spinach leaves
  • 100g sundried tomatoes, chopped
  • 140g crème fraîche
  • 2 tsp wholegrain mustard
  • pack of 2 x 320g puff pastry sheets
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Put the salmon in a bowl. Roughly crush the peppercorns and fennel using a pestle and mortar, then add to the salmon with the sugar, salt and half the dill. Mix well and leave to stand while you cook the wheat berries.

  2. Cook the wheatberries in 4 times their volume of water for 25 mins, or following pack instructions. Drain well and leave to cool. Heat oven to 200C/180C fan/gas 6.

  3. Mix the onion with the lemon juice and set aside. Put the spinach in a colander. Pour over boiling water from the kettle to wilt the leaves, then drain well, squeeze out any excess water and pat dry. Tip the spinach, onion, lemon juice and sundried tomatoes onto the wheatberries and mix.

  4. Mix the crème fraîche, mustard, remaining dill and some seasoning in a small bowl. Fold through the wheatberry mixture.

  5. Unwrap a sheet of puff pastry and line a 20 x 30cm rectangular flan tin. (If you are using a straight-sided tin, line the base with a strip of baking parchment.) Spoon in half the wheatberry mixture and cover with the salmon. Spread the remaining mixture evenly over the top. Brush the edges of the pastry with egg, then lay the second sheet of pastry on top. Press the pastry edges together to seal, then trim the excess.

  6. Brush the top of the pastry liberally with egg, and bake for 40-45 mins until the pastry is crisp and rich golden. Leave to cool and take to the picnic in the tin covered in foil or cling film, then cut into thick slices to serve.

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Comments, questions and tips

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Gemma H
5th Mar, 2016
Really nice pie, I didnt bother with the added salt and only put half the sun dried tomatoes, still tasted lovely. Nice warm out of the oven.
Deb S
8th Nov, 2015
Lovely pie. Great flavours and textures and very satisfying. I used brown rice instead of wheatberries, rinsed the chopped red onion with boiling water to soften before mixing with lemon juice, and omitted the dill. Everything else was kept the same. I will make this again!
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